Search For:

Share This

Slow Cooking

When was the last time you dusted off your electric Crockpot slow cooker and let it work for you? I often forget how easy it is to throw ingredients in, leave for several hours, and return to the smell of supper simmering on the countertop. Slow cookers saved many a day at my house when my sons were still at home and there was no time to cook. I hope you’ll join me in trying some new recipes this month in our old and trusted friend.

2 Tablespoons butter
1 veal shoulder roast, boned, rolled, and tied
1 (8-oz.) package sliced mushrooms
2 dozen small baby carrots
2 Tablespoons fresh dill, or 2 teaspoons dried dill weed
1/8 teaspoon freshly ground pepper
1 teaspoon salt
1/4 cup lemon juice
1/2 cup dry white wine or beef broth
3 Tablespoons cornstarch
1/3 cup whipping cream
Lemon zest

Melt butter in a large nonstick skillet over medium-high heat. Add veal and sear on all sides. Place in a slow cooker (4-quart or larger). Scatter mushrooms and carrots around roast and sprinkle with dill, salt, and pepper. Pour in lemon juice and wine or broth. Cover and cook at low setting until veal is very tender. This will take 7 to 9 hours. About half an hour before serving, remove roast and vegetables and cover with foil to keep warm. Mix cornstarch and cream (or you can use non-fat half-and-half), and blend liquid into cooker. Increase heat to high setting, cover, and cook, lifting lid and stirring 2 or 3 times, until sauce is thickened. This will take approximately 15 to 18 minutes. Remove string from veal and transfer to a platter. Slice across the grain. Arrange vegetables around roast. Pour sauce over meat and serve. Sprinkle with lemon zest. Serves 6.

2 lbs. boneless chuck roast
1 jalapeno pepper, seeded and chopped
2 cloves garlic, crushed
1 teaspoon beef bouillon granules or 1 cube
1 medium onion, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2-1/2 Tablespoons fresh cilantro, chopped
1/2 teaspoon salt
8 large flour tortillas
Refried beans
Shredded cheese

Place first nine ingredients in Crockpot. Cook on low 8 to 9 hours until tender. Remove meat and shred, then place in a bowl. Combine meat with one cup of the cooking juices and toss or stir. Spread warmed tortillas with refried beans, then add beef. Top with shredded cheese and serve. Serves 8.

8 cups unsweetened applesauce
4 cups granulated sugar
4 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
2 teaspoons ground cloves

Place all ingredients in Crockpot and stir. Cook, uncovered, on high 6 to 7 hours. Cool, pour into four pint-sized jars, and process 10 minutes in a hot water bath until jars are sealed according to directions on your jar lids/rings, or put in freezer-safe containers and freeze. Makes 4 pint jars.

1 (28-oz.) can baked beans
1 (8-oz.) can pineapple tidbits, drained well
1 (4-1/2-oz.) jar sliced mushrooms, drained
1 large onion, chopped fine
1 large red or green bell pepper, chopped
1/2 cup smoky barbecue sauce
2 Tablespoons soy sauce
2 cloves garlic, chopped very fine
1/2 teaspoon salt
1/4 teaspoon black pepper

Place all ingredients in Crockpot. Cover and cook on low 4 to 8 hours. Serves 8-10.

Coming Next Month: Puddings

Don't Leave! Sign up for Kentucky Living updates ...

  • This field is for validation purposes and should be left unchanged.